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This lovely, nutty cake is not too sweet and I like to serve it for morning or afternoon tea. It keeps very well and makes a lovely dessert if "zapped" in the microwave and served with vanilla bean ice-cream.
Date Added: June 7, 2008 Season:  
Category: Desserts / Sweets Prep. Method: Bake
Calories:   Dish Type:
Serves:   Cuisine:  
Prep. Time:    
2 large eggs
150ml. (5 oz) buttermilk or yoghurt
180ml. (6 oz) Honey
1 teaspoon vanilla essence
3 mashed bananas
125g. (1/2 cup) butter, very soft
2 cups of self raising flour
1 teaspoon baking powder
1/2 cup packed brown sugar
2 tablespoons Dutch cocoa
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
200g. (7 1/2 oz) pecan halves, toasted
300g. (10 oz) "California" dates pips removed
2 tablespoons honey
  1. Preheat the oven to 170C. (340F) and generously butter a 24cm. (9") non-stick, springform cake tin.

  2. In a bowl, mix together the eggs, honey, buttermilk, butter and vanilla essence until smooth.

  3. Add the mashed bananas and set aside.

  4. Mix together the flour and baking powder, brown sugar, cocoa, cinnamon, allspice and salt then add this to the banana mixture, reserving about a tablespoon of the flour mix. Mix in the flour mixture gently but thoroughly.

  5. Toss the remaining flour with the pitted chopped dates and pecan nuts then fold this mixture into the cake batter.

  6. Spoon the batter into the prepared tin and bake for 1 hour.

  7. When ready, the cake should yield slightly to pressure when gently pressed in the centre of the top.

  8. Remove the cake from the oven and heat the remaining two tablespoons of honey. Brush this honey over the cake and then leave the cake to cool, decorating with pitted dates, pecan or walnuts and drizzle a little extra honey over the top.

Rating: (1)  
Added On: June 7, 2008
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